Coconut Panna Cotta with Blueberry Sauce (Dairy-Free)
My dairy-free Coconut Panna Cotta with Blueberry Sauce is light, delicious and deceptively easy to make- it’s perfect for Mother’s Day!
Nutrition Facts
Ingredients
Instructions
Pour one can of coconut milk into a medium saucepan and sprinkle the gelatin on top. Let is rest for 5 minutes so the gelatin can soften.
Heat the saucepan over medium heat, whisking so that the gelatin dissolves. Heat until the milk is hot but don’t let it come to a simmer (if you see bubbles forming, remove it from the heat). Whisk in the remaining can of coconut milk, maple syrup, vanilla and salt. Remove from heat.
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Continue Reading at Thefoodiephysician →Chef's Notes
I like to serve this version of panna cotta in a glass but you can also choose to invert the panna cotta on to a plate. To do this, be sure to grease the ramekins with coconut oil or cooking spray before pouring the milk mixture in. Then, when ready to unmold, dip the bottoms of the ramekins in warm water and carefully invert onto a plate. Serve with the blueberry sauce.
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Reviews from the Original Source
What a simple and delicious dessert for Mothers' Day. I just need the gelatin to put it together and enjoy. Thanks for the recipe Sonali.
This looks absolutely beautiful Sonali! I love the simplicity and how it ties so well with a make ahead dish for summer brunches too! And how awesome it suits all dietary types, too! A winning recipe without question all mamas will love! Hope you have a beautiful mothers day!
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